Note to self: never go grocery shopping while you’re fasting or you’ll come home with a cart-filled with the most random things ever just because they looked delicious to you. I mean seriously, I bought 5 cans of kidney beans because all the possibilities had my head spinning!*
*Side note: I already had a dozen at home from a previous Ramadan-grocery rampage.
So what do you do when you’ve got a beautiful watermelon that’s this close to going to waste? Well, you try to use it in a way you’ve never used it before. I was trying to take a nap when the thought hit me…Hmm…maybe a salad? I sprang out of bed and rummaged through my fridge searching for all the different tastes that would satisfy my starving taste-buds and this baby was born.
So, here’s how it all went down:
1. 3 slices of watermelon, diced
2. 3 slices of feta cheese, diced
3. 1 spring onion, sliced
4. Half an avocado, diced
5. A handful of mint leaves
6. A handful or greens (I had lettuce on hand, so that’s what I used)
7. Freshly ground black pepper
8. A generous squeeze of lemon
I can’t tell you how easy this salad is to put together and how utterly delicious, healthy, and hydrating it is–especially if you’ve been fasting for 12+ hours.
You literally just throw all the ingredients onto a plate and top with a generous amount of ground pepper and a good squeeze of lemon.
I decided to only dress it with lemon to keep it light and summery. Didn’t want the oil weighing it down. I would have probably drizzled some balsamic vinegar on it, too–I just didn’t have any. Hey, you deal with what you’ve got, right?
Why don’t you go straight-up bananas with me and give this recipe a chance whenever you’ve got the ingredients? You won’t regret it. I promise.
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Bye!
